Cinnamon Swirl Gluten Free Quick Bread

INGREDIENTS

For the quick bread 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

6 tbsp

cornstarch

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

3/4 cup

granulated sugar

6 tbsp

unsalted butter, at room temperature

1 cup

buttermilk, at room temperature

eggs (120 g, weighed out of shell) at room temperature, beaten

1 tsp

pure vanilla extract

For the cinnamon-sugar mixture 1/2 cup (100 g) granulated sugar

2 tsp

ground cinnamon

For the glaze 1 cup (115 g) confectioners’ sugar

1 tbsp

milk (any kind), plus more by the 1/4 teaspoonful if necessary